Basil Pesto & Tomatoes over Fresh Whole Wheat Pasta

My husband has been watering tomato plants for a friend while her family is out of town. The bonus is that he can bring home any ripe tomatoes. Gorgeous tomatoes! Besides having the mandatory BLT’s (we make BLAT’s- with the addition of avocado spread on the bread), I have been adding these beautiful vine-ripened tomatoes to everything – including this dish.

This pesto was made with a GIGANTIC bunch of basil as well as fresh garlic from my CSA share. The garlic was a special hard-neck variety. This dish deserved to be served over fresh homemade pasta! My son and I made the pasta together and had a great time. It made him enjoy eating it that much more! :) The pesto recipe was adapted from Field of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville and the pasta recipe can be found on the link below. Seasonal, fresh and great.

Place olive oil, garlic, walnuts, salt and cheese in a food processor. Blend until smooth, then add the basil a handful at a time, blending until all of the basil is incorporated and the pesto is somewhat smooth.

Combine the pesto and cored, seeded, chopped tomatoes in a serving dish.

Cook the fresh pasta in salted, boiling water for approximately 2 to 3 minutes, or until al dente. Add to the pesto and tomatoes and combine. Serve immediately.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes.
My favorite recipe resources include The New York Times, Food and Wine, and Martha Stewart Living. Enjoy!